Rinse or no rinse wet brine?

tommyb50

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I cant find a definitive answer on the web, some recipes say you must, some absolutely not.
I'm planning on wet brining a turkey breast for Thanksgiving and smoking on the Traeger.
Hopefully someone can give me some insight. Thanks!
 

CMTiger

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I’ve always rinsed really good and patted dry. What I do then is I also let it sit in the fridge overnight to 24 hours uncovered.

I feel like if you don’t rinse it you risk it being too salty since may every brine is high salt volume. But idk the science behind it
 
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tommyb50

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Thats what I was thinking, it would be salty.
Does letting it dry uncovered in fridge help skin get crisp?
 

CMTiger

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Thats what I was thinking, it would be salty.
Does letting it dry uncovered in fridge help skin get crisp?
Yes…..at least that’s the idea. Keep in mind you are smoking the turkey though. There is only so crisp the skin will get
 

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Good luck and be sure to come back and post pictures
 

DarienJim

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I’ve always rinsed really good and patted dry. What I do then is I also let it sit in the fridge overnight to 24 hours uncovered.

I feel like if you don’t rinse it you risk it being too salty since may every brine is high salt volume. But idk the science behind it
^^^^This seems to be the internet consensus plus Matt at Meat Church says rinse and I slays trust his judgement.
 
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tommyb50

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Breast was a big hit!
 

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